Kobe beef (神戸ビーフ, Kōbe bīfu^?) refers to cuts of beef from the black Tajima-ushi breed of Wagyū cattle, raised according to strict tradition in Hyōgo Prefecture, Japan. The meat is generally considered to be a delicacy, renowned for its flavour, tenderness, and fatty, well-marbled texture. Kobe beef can be prepared as steak, sukiyaki, shabu shabu, sashimi, teppanyaki and more.

Kobe beef is also called "Kobe niku" (神戸肉, lit "Kobe meat"^?), "Kobe-gyu" (神戸牛^?, lit Kobe cow) or "Kobe-ushi" (神戸牛^?, lit Kobe cow) in Japanese.

Despite many American beef products being labeled Kobe, authentic Japanese Kobe beef is not available for sale anywhere outside Japan, with the solitary exception of Macau.

The Wagyu cattle that produce this highly prized meat were introduced into Japan in the second century as work animals, used in rice cultivation. The mountainous topography of the islands of Japan resulted in small regions of isolated breeding, yielding herds that developed and maintained qualities in their meat that differ significantly from all other breeds of cattle. Herd isolation and distinctive feeding techniques, which resulted from the limited land availability, have led to distinguishing features that make the meat both superior in marbling and in the ratios of unsaturated versus saturated fats.

Kobe (神戸市, Kōbe-shi^?, Japanese pronunciation: [koːbe]), is the fifth-largest city in Japan and is the capital city of Hyōgo Prefecture on the southern side of the main island of Honshū, approximately 30 km (19 mi) west of Osaka. With a population of about 1.5 million, the city is part of the Keihanshin (Keihanshin) metropolitan area along with Osaka and Kyoto.

The earliest written records regarding the region come from the Nihon Shoki, which describes the founding of the Ikuta Shrine by Empress Jingū in AD 201. For most of its history the area was never a single political entity, even during the Tokugawa Period, when the port was controlled directly by the Tokugawa Shogunate. Kobe did not exist in its current form until its founding in 1889. Its name comes from "kanbe" (神戸^?), an archaic title for supporters of the city's Ikuta Shrine. Kobe became one of Japan's 17 designated cities in 1956.

Kobe was one of the cities to open for trade with the West following the end of the policy of seclusion and has since been known as a cosmopolitan port city. While the 1995 Great Hanshin Earthquake diminished much of Kobe's prominence as a port city, it remains Japan's fourth busiest container port. Companies headquartered in Kobe include ASICS, Kawasaki Heavy Industries, and Kobe Steel, as well as over 100 international corporations with Asia or Japan headquarters in the city such as Procter & Gamble, Boehringer-Ingelheim and Nestlé. The city is the point of origin and namesake of Kobe beef as well as the site of one of Japan's most famous hot spring resorts, Arima Onsen.

Merrilees Parker (born 11 August 1971) is a British celebrity chef and TV presenter. She is mainly known for presenting television programmes combining food and travel (Planet Food and Full on Food) as well as various more traditional cookery programmes. Parker is also renowned for the menu she presented working for the pub The Lansdowne in Primrose Hill in London.

Parker's distinguishing characteristics are her no-nonsense cooking style and her passionate method of presenting. Many of her recipes are freely available online.

Parker was already passionate about cooking as a young girl, at which time her grandmother assisted her in the kitchen. Her mother is half-Portuguese and her sister, Hannah Foster. She lives in the United Kingdom and speaks French fluently. She was married previously but the marriage has since ended, as mentioned on Channel 4's programme Kill it, Skin it Wear it.

Parker has developed several career paths in parallel, mainly involving cooking.

Parker started her career in TV in 1996 as a researcher on the BBC cookery programme Ready Steady Cook. She also researched for Channel 4.